With Tangy Vinaigrette: A Fresh Indian Fusion Bowl
20 mins
Cooking Time
Easy
Difficulty
16
Ingredients
Vegan
Diet
This fluffy dhokla salad with tangy vinaigrette offers a delightful and refreshing spin on the traditional Gujarati snack. You’ll love how the soft, airy dhokla pieces blend with crunchy veggies, all enhanced by a zesty homemade vinaigrette that adds a burst of flavour to every bite. It’s easy to prepare, feels light, and serves as a colourful side or a wholesome snack that you will want to make over and over again.
Take 400 g dhokla cubes and gently press them through a strainer using a spatula to release excess moisture. Lightly crumble and fluff them. Then, transfer the soft, airy dhokla into a large mixing bowl.
Description - Step 2
Chop and add the vegetables
Dice the cucumber, carrot, slice onions, and chop capsicum, green chillies, and coriander. Add all the chopped veggies into the dhokla bowl.
Description - Step 3
Prepare the vinaigrette
Whisk together olive oil, vinegar, Dijon mustard, maple syrup or honey, minced or pressed garlic, salt, and ground black pepper. Blend until smooth and slightly emulsified.
Description - Step 4
Toss the salad
Pour the vinaigrette over the dhokla and veggie mixture and gently toss to coat without crushing the fluffy texture. Ensure every bite gets a nice balance of flavours.
Description - Step 5
Finish & serve
Top the salad with 2 to 3 tablespoons of thin nylon sev just before serving. Serve immediately for the best texture and freshness.
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Indian Fusion
Easy
Salad
